This low carb, Atkins friendly soup was more delicious than I thought it was going to be. I’m not sure what I had in mind as far as taste and texture… it has a really nice soupy consistency (not thick like melted cheese) and a nice kick.
You can make this recipe without the jalapeno peppers to, simply omit them from the recipe.
TIP: Wear gloves to seed and chop the pepper … and be mindful NOT to touch your eyes or mouth. My lips are still tingling!
1 tablespoon butter
1 shallot, minced
1 jalapeno pepper, seeded and minced (optional)
2 1/2 cups vegetable broth
1 tablespoon Carbquick
1 1/2 cups half and half
8 ounces Cheddar Cheese, shredded
2 teaspoons paprika
1/2 teaspoon salt
- Melt butter in a large saucepan over a medium heat. Add shallot (and pepper if using) and saute until soft, approximately 3 minutes. Add broth and bring to a simmer. Whisk in Carbquick; cook until mixture thickens, approximately 2 minutes.
- Add half and half and simmer, stirring occasionally, until hot. Slowly whisk in cheese until melted and thoroughly combined. Stir in paprika and salt … then serve.
- Get the Carbquick for this recipe from my Amazon Store, click here!